- 2 large eggplants
- 200 g of minced chicken meat
- 100 g of bacon
- 80 g of crushed tomato
- 250 ml of bechamel sauce
- 1 onion
- 1/2 green pepper
- 50 g of grated cheese
- Olive oil
- White pepper
- Black pepper
Preheat the oven to 180ºC. Break the eggplants in half lengthwise and with a knife make deep cuts in their meat. We will cut the length and width but without breaking the skin of the eggplant. Put the four parts on the baking tray (with the skin face down), add a little salt to each half and a dash of oil. Put them in the oven and let them cook for 30 minutes.
Chop the onion very thin. Put 4 tablespoons of oil in a pan and sauté the onion for 2 minutes. Add salt and pepper.
Wash the piece of green pepper and chop it very fine. After two minutes add the pepper to the pan with the onion and leave it for another 4 minutes.
Next, give several cuts with the knife to the minced chicken meat. When the pepper is ready add the chicken to the pan and with a wooden spoon we will shred it while it is cooking. Add another pinch of salt and white pepper and leave it in the heat for 5 minutes or until it loses its color of raw meat. Put the bacon in a small pan and brown it. When it is brown, we throw it to the other pan.
Remove the eggplants from the oven (after the 30 minutes). Remove all the meat from the eggplants with the help of a spoon and being very careful not to break the skin because they will not serve as a base. Chop all the meat of the eggplant and add it to the pan 5 minutes to the heat together with all the other ingredients.
Then add the 80 g of tomato and leave it for 5 minutes more. After this time remove it from the fire, season it and reserve the filling.
Fill the eggplants with the mixture, spread the bechamel over the four parts and finally sprinkle with grated cheese. During the last 4 minutes you can put the grill of the oven to grill the cheese of the stuffed eggplants.
Recipe typeMain course
Total Time60 minutes